Celebrating a touch of Ethiopia with their bherebhere spice and Nigeria with their ground egusi. This soup is a great winter warmer!
Author: Onalenna
Hi, I’m Onalenna Mothusi, the founder of The Farming Cook. I’m passionate about creating delicious, wholesome recipes that celebrate the best of organic, sustainable farming while keeping health at the forefront.
At The Farming Cook, I believe that good farming equals good flavor, and that healthy eating doesn’t have to be complicated or boring. From Low GI meals and nourishing bowls to indulgent treats and wellness drinks, my goal is to help you eat consciously, enjoy every bite, and feel your best.
When I’m not in the kitchen or on the farm, I love exploring new ingredients, crafting recipes that nourish the body, and sharing tips for sustainable, mindful living.
Whether you’re here for free recipes, wholesome meal plans, or indulgent treats, I hope you find inspiration, joy, and a little extra flavor in your day.
Creamy Sweet Potato and Wheat Berry Soup
This a winter warmer which celebrates the natural sweetness and flavor of sweet Potato and the subtle nutty and earthy flavor of the wheat berry.
Creamy Greens, Red Lentil and Chicken Curry
A quick, delicious hearty dish that’s great served with rice.
Sweet Potato and Mung Bean Bran Cakes
Ingredients: 6 Tablespoons Green Mung Beans, soaked in boiling water for an hour and washed 1 Cup chopped carrots 6 Tablespoons Green Mung Beans, soaked in boiling water for an hour and washed 1 Cup red, yellow and green bell peppers finely chopped 1 teaspoon fresh ginger, finely chopped 60 ml Olive oil 3 Teaspoons…
Butternut Squash, Kale and Chickpea Soup
This is great winter warmer with greens and protein. A gluten free filling soup. Great for plant based meal lovers and those looking light, filling meals, especially dinner.
I’ve served this soup with wheat bran chips – the recipe will up soon.
Maize Rice, Red Lentil and Peppadew Salad with Oranges in a Honey and Chilli Sauce
A maize rice salad cooked with Peppadews and greens, and tossed with kale and marinated oranges. This salad can be enjoyed warm or cold, for lunch or dinner.
White Bean and Swiss Chard Egusi Soup with seed coated Polenta bites
Egusi!!!! My first recollection of egusi is in Nigerian food. I once came across the seeds when I asked the salesman what it is made of and he told me egusi is a wild watermelon and the oil and seeds of this watermelon are what we use in cooking. When he showed me the seeds…
Juicy One Pan Oatmeal, Spinach and Sweet Corn Breakfast
A beautiful dish slowly cooked in vegetable stock, celebrating flavours of Oatmeal, spinach and sweet corn, using other crop ingredients to add seasoning and more flavor. It is cooked slowly to have the vegetables crunchy while cooking the tomatoes and oatmeal.
Spinach and Radish Omelette
A quick breakfast on this Saturday morning. Ingredients for the Omelette: 2 eggs 2 radishes, sliced 2 garlic cloves, minced Spinach, sliced Half a celery stick, thinly sliced Fresh parsley, finely chopped Soy sauce Olive oil Grated white cheddar cheese Salt & pepper In a medium hot pan, sauté the garlic and celery for about…
Amadumbe Mash | Black Turtle Beans and Sweet Corn Curry with a kiss of Orange
Amadumbe/CocoYam/Taro root/Madumbis/Dasheen and Black Turtle Beans are the stars of this dish and they are brought together to make a delicious plant based meal.
Cassava Noodles on a creamy medley of mushrooms, kale and brown lentils
A stir fry of cassava Noodles and vegetables on a bed of creamy mushrooms, kale and brown lentils. This is a great, juicy meal to have as lunch or dinner . It is meatless and has great gluten free ingredients such as the brown lentils and the cassava.
Fresh Salad on an oat bran Shell
A tasty, bright and nutritious salad on an oat bran shell giving you a crunch and freshness when you eat. Enjoy this as a meal or snack.
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